"What's for Dinner?!" I'm always thinking about it, thought I'd share.

"What's for Dinner?!" I'm always thinking about it, thought I'd share.

Thursday, March 8, 2018

Roasted Red Pepper Vinaigrette

1 red bell pepper
1 green onion, minced
1 clove garlic, minced
1 Tbsp. Agave syrup (Can substitute honey)
1 Tbsp. Dijon mustard
1/2 tsp. Cumin
1 tsp. Oregano
Juice of one lime
1/4 C. White vinegar
1/4 C. Olive oil
1/2 C. Canola oil
Kosher Salt and pepper

First, roast the red pepper.  This is easily done by turning one of the eyes on your range top to high.  Using tongs, place the whole red pepper directly onto the burner and let the skin char black.  Make sure to char the entire outside of the pepper.  This will take about five minutes. Make sure you rotate the pepper to blacken all of the skin. Once complete, remove from burner and place in bowl, cover tightly with saran wrap. Set aside and let rest for 10 to 15 minutes.  Once done remove pepper and in the sink under a light stream of water, using a small utility knife (or fingers) remove all the charred skin, leaving the red flesh.  (This technique will allow you to very easily remove the skin and gives the pepper a beautiful smoky quality.) 
Now remove the stem, seeds, and ribs out of the pepper.  (I make all my dressings in a 4 cup Pyrex mixing cup and use a mixing wand to incorporate all ingredients.  Other than my 8" chef's knife and pans, it's the most used tool in my kitchen, I love it!!)  Assuming you don't have a wand, you can use a blender or food processor also.  If so, add all ingredients and process until fully emulsified.  Season with salt and pepper, Enjoy!
If you don't have any of these tools, just chop pepper finely and add to a clean mixing bowl.  Add all other ingredients EXCEPT the oils, salt and black pepper. Mix together.  Take a kitchen towel, twirl to make kind of a rope and place on the counter in a circle (looks like a towel ring).  Place the bowl in the center, so towel acts as a sort of base.  This will stop the bowl from rocking or moving as you are now going to do a whole lot of whisking.  Once ready, using your whisk (a fork can work too), very vigorously start whisking as you very slowly stream the oils into mixture and emulsify your dressing.  Salt and pepper to taste.  Enjoy!

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